Description

This Amish Potato Salad is a classic, creamy side dish featuring perfectly cooked russet potatoes mixed with a tangy and slightly sweet dressing of mayonnaise, mustard, vinegar, and sugar. Enhanced with crunchy vegetables like celery, carrot, and onion along with chopped hard-boiled eggs, it’s a flavorful and hearty salad that’s perfect for picnics, barbecues, or family dinners. The salad is best served chilled and allows the flavors to develop after being refrigerated for a few hours or overnight.

Ingredients

Scale

Potatoes

1 1/2 pounds russet potatoes, peeled and cut into 1/2-inch cubes (roughly 4-5 potatoes)

Dressing

1/2 cup mayonnaise*
2 tablespoons yellow mustard
2 tablespoons white distilled vinegar
2 tablespoons sugar
1/2 teaspoon smoked paprika plus more for dusting
1/2 teaspoon salt (preferably kosher)

Add-ins

2 hard boiled eggs, chopped
1 carrot, peeled and grated
1 rib celery, chopped
1/4 cup diced white or yellow onion

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Instructions

Cook the potatoes: Add the peeled and cubed potatoes along with a handful of salt to a large pot and cover them with water. Bring the water to a boil over high heat.
Simmer potatoes until tender: Once boiling, reduce the heat to a simmer and cook the potatoes until they are fork tender, about 5-8 minutes. Drain the potatoes and rinse them under cold water to stop the cooking process.
Dry the potatoes: Spread the drained potatoes in a single layer on a baking sheet to dry. Let them cool for 15 minutes to remove excess moisture which helps the salad texture.
Prepare the dressing: In a large mixing bowl, whisk together the mayonnaise, yellow mustard, white vinegar, sugar, smoked paprika, and salt until well combined and smooth.
Combine ingredients: Add the cooled potatoes, grated carrot, chopped hard boiled eggs, chopped celery, and diced onion into the bowl with the dressing. Gently fold everything together until the potatoes and vegetables are fully coated with the dressing.
Chill the salad: Cover the bowl and refrigerate the salad for at least 1 hour to chill and allow the flavors to meld. For best results, refrigerate for up to 24 hours.
Serve and store: Before serving, lightly dust the top with additional smoked paprika for a decorative touch. Store leftovers covered in the refrigerator for up to 5 days.

Notes

Use russet potatoes for the ideal texture; waxy potatoes may become too mushy.
Mayonnaise can be substituted with a lighter or vegan version if preferred.
Ensure potatoes are cooled and dried well to avoid a watery salad.
Adding paprika on top enhances both color and flavor.
This salad improves with time, so make it a day ahead if possible.
Store in an airtight container to maintain freshness up to 5 days.